Subuola Fasoyiro

Fasoyiro, S.B (2015). Pigeon pea: processing, nutritional composition, products and recipes. Lambert Publishing House, Deutschland, Germany, 63pp.

Fasoyiro, S.B., Farinde, E. O., Arowora, K., A., Ajani A. O., Adeola A., Olanipekun, O.T., Ejigbo E., Oyedokun , M.O., Adebayo, A.K., Ashaye, O.A. (2019). Pigeon pea Utilization: A recipe book (for home use and cottage industries). ISBN -978-97 50216-6-0, IAR&T Publication Unit, Ibadan, Oyo State, Nigeria. pp71.

Fasoyiro, S.B., Ajibade, S.R. Omole, A.J., Adeniyan, O.N. and Farinde, E.O. (2006). Proximate, minerals and antinutritional factors of some underutilized grain legumes in South- Western Nigeria. Nutrition and Food Science 36 (1):18-23 (U.K.).

Fasoyiro, S.B., Obatolu, V.A., Ashaye, O.A., Adeojo, E.A. and Ogunleti, D.O. (2009). Chemical and sensory qualities of pigeon pea (Cajanus cajan) developed into a local spice dawadawa. Nigerian Food Journal 27 (2): 150-159 (NIGERIA).

Fasoyiro, S.B. Arowora, K.A., Ajani A.O. (2017). Storage and sensory properties of maize- pigeon flour blends cold-pressed into dried and fried snacks. Journal of Food Processing and Preservation 41 (4) 1-7 (USA).

Fasoyiro, S.B. Gourama, H. and C.N. Cutter (2017). Stability and safety of maize-legume fortified flours stored in various packaging material. European Food Research Technology 243 (10) 1861-1868 (USA).

Fasoyiro, S.B., Farinde, E.O., Oyedokun, M.O. (2019) Nigeria. Dissemination, training on pigeon pea utilization and evaluation of farmers’ acceptability of the products at Erin Oke, Osun state, Nigeria. Greener Journal of Agricultural Research 9:32-36.

Fasoyiro S.B., Farinde E.O., Olanipekun, O.T., Ejigbo, E.O., Ashaye, O.A. and Obatolu V.A. (2019). The utilization and nutrition potential of neglected underutilized species of legumes in enhancing food security. Moor Journal of Agricultural Research 20 (2);119-126 (NIGERIA).